Lace Cookies with Lavender White Chocolate Drizzle

February 16, 2011

These Lace Cookies with Lavender White Chocolate Drizzle are buttery and sweet, only using a handful of ingredients.

I have been searching night and day for lavender. That orange creme brulee I made a few weeks ago? Yeah, that was supposed to be a lavender infused creme brulee, but Whole Foods for some reason stopped carrying their fresh lavender right when I decided I wanted to buy some. While in Williams Sonoma a week ago, I found dried lavender in the spice section. Was it as desirable as fresh? No. But I was still jumping up and down in the store and excited to head home with it. Many of you may not know how I run my blog, so let me give you the inside scoop. I am constantly starting food drafts, and if I get a food idea (which I get in the randomest of places, including the shower. Some sing in the shower, but I come up with food combinations while scrubbing down LMAO) I write down a little draft. There are several lavender drafts right now…lavender shortbread, lavender pot de creme, lavender creme brulee, lavender white chocolate dipped biscotti and so on. But something that was a definite must for my blog was some sort of white chocolate and lavender combination. I knew they wanted to be friends. So I combined them and let them get drizzled all over this thin crispy cookie.

In a large bowl, combine the sugar, melted butter, flour, vanilla, and salt. It will look like this:

Bake little scoops of the dough, and they will flatten out and crisp up.

Make the lavender white chocolate drizzle as the cookies cool:

Lay your lace cookies out side by side, and with a fork, flick your wrist and drizzle the chocolate over the tops of the cookies. Let the chocolate harden, and enjoy!

For the lavender white chocolate drizzle:

Instructions

For the cookies: Preheat the oven to 375 degrees F, and line 2 sheet pans with parchment paper.

In a large bowl, combine the sugar, melted butter, flour, vanilla, and salt.

Use a disher or a spoon to scoop out little 1 teaspoon size balls of dough, place them on the cookie sheet, and flatten them a little bit with your fingers. They will spread out a lot as they bake, so leave plenty of space between them. I never did more than 6 per sheet pan. Bake the cookies for 8 minutes until they are golden and bubbly. Remove from the oven, and let them cool on the parchment paper for 15 minutes, so they can harden up. Repeat with the rest of the cookie mixture.

For the lavender white chocolate drizzle: Chop up the lavender into very tiny pieces with a sharp knife, until it almost turns into a lavender powder. We want the flavor of it but not a big chunk of dried lavender flower in our mouths, so we need to get it broken down very small. While you’ve got your knife and board out, chop up the white chocolate into small pieces.

In a double boiler (just a heatproof bowl set on top of a saucepan with 1 inch of simmering water), heat up the cream until it’s at scalding temperature (right before a boil), then add the white chocolate pieces to it. Stir until the white chocolate melts and the mixture is smooth, and stir in the lavender. The lavender will infuse its flavor into the chocolate more and more as time goes on.

Lay your lace cookies out side by side, and with a fork, flick your wrist and drizzle the chocolate over the tops of the cookies. Let the chocolate harden, and enjoy!

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4 comments

These look fantastic! I am looking forward to the french toast 😀 My sister is really into trying new recipes and she’ll be excited to try out this recipe because she LOVES lavender. Can’t wait to make this drizzle! Yuuummm.

mmm so yummy! You might try looking for a “pick your own” lavender farm. I know they exist! I passed one driving with a friend to the Orient Point Ferry on Long Island. I bet you could find bushel loads!